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Tuesday, 23 August 2011

Liver and Mini Roast Potatoes

What can you say about liver? You either hate it or love it. And, if you've never tried offal before, this is probably the best one to start you off on. The most popular way of cooking it is with onion gravy and mash, similar to the great British classic bangers and mash.

Here I've used pigs livers, which are said not to be as good as lambs or calves. But, as long as they are cooked well I don't think there's much of a difference. Plus, pigs livers are a lot cheaper.

This was the first time I had tasted oregano flowers, and I can say that they are quite tasty. It has a delicate oregano flavour with a hint of mint and fennel. They make a pretty addition to the dish that makes it looks and taste fresher.

Liver and Mini Roast Potatoes

Serves 4

800g new potatoes, cooked and cubed

2-3 tablespoons olive oil

20g butter

1 small onion, diced

1 clove of garlic, sliced

400g pigs liver

4 tablespoons double cream

handful fresh oregano, roughly chopped

salt and pepper

salad to serve

Preheat oven Gas 6 (200°C/400°F)

Put the potatoes in a roasting tray and toss in the olive oil. Season well with salt and pepper. Roast for 30 minutes, shaking occasionally, until golden brown and crispy.

About 10 minutes before the potatoes are done, fry the onions and garlic, in the butter, over a medium heat for 2 minutes. Don't let them brown though.

Add the liver and cook for a further 5 minutes. Then poor in the cream, reduce the heat, and stir into the pan juices. Simmer for 2 minutes.

Once you are ready to serve, season the liver with salt and pepper and stir in the oregano.